Do you find yourself saying “I really don’t use my crock pot enough?” Boy do I! Crock pots are a fantastic way to cook a lovely meal while you are at work/running errands/too busy building a glittery slap bracelet Etsy store to slave over a hot stove all day. Just set it and forget it- perfect for my vegetarian Crock Pot Tzimmes! (Here is a great affordable crock pot if you need one). Tzimmes is a hearty, sweet dish, bordering on a stew, and makes a perfect cozy winter meal. Can’t you just picture yourself curled up in a big chair, with the fake fireplace DVD crackling in the background, noshing on tzimmes? Let’s make this dream a reality, shall we? There are literally millions of ways to make this traditional treat. Well, maybe not millions, but at least a baker’s dozen. Often paired with brisket, I used chicken stock in mine for extra flavor, but veggie stock or even water would do just fine! In addition to sweet potatoes and carrots, I added onions to the original masterpiece, and replaced the traditional prunes with dates as I don’t like prunes. Which is the only thing Bubbe and I don’t have in common; that woman loves her some prunes. Other tasty ingredients could be russet potatoes, apricots, pears, raisins, craisins (how good are craisins btw?), or cherries. Pretty much anything! Like my Jewish Apple Cake, tzimmes is traditionally served on Rosh Hashanah. But, I think it’s perfect for fall!
Here is all Jew need!
The hardest part is prepping your veggies. Wash and peel your carrots, and cut into 1 inch pieces on the bias. Because it’s prettier than way and we all know being pretty is what matters most.
Next up, peel and wash the sweet potatoes. You can cute them a plethora of ways. Cut the sweet potato into a block, and then you can make perfect squares and impress all your friends!
Or if you are feeling like a masochist, cut into tournes.
Or just cut into chunks- this is a crock pot recipe after all! Make sure the chunks are as even as possible so they cook easily.
Then toss your carrots, sweet potatoes and onion chunks into your crock pot.
Add dates, brown sugar, honey and cinnamon.
Then cover with orange juice, wine, and broth.
Next time, I would add the dates in towards the end so they didn’t get as mushy. Cook on high for 6 hours or until vegetables and soft but not mushy and sauce is thick and covers vegetables. VERY IMPORTANT: if the vegetables are soft and the sauce is not thick yet, remove vegetables and continue to cook the sauce in the crock pot or a sauce pan until it is thick. Pour over vegetables.
It is that easy! Now, where is my fireplace DVD?
- 3 cups carrots, washed, peeled and cut into 1-inch pieces on the bias
- 3 cups sweet potatoes, washed, peeled and cut into chunks
- 2 cups onion, cut into chunks
- ¾ cup brown sugar
- ¼ cup honey
- 2 teaspoons cinnamon
- 2 cups orange juice
- 1 cup wine (I used a dry red, but sweet or dry, red or white will work)
- 1 cup broth (chicken or vegetable)
- 1 cup dates, pitted
- Toss your carrots, sweet potatoes and onion chunks into your crock pot.
- Add brown sugar, honey and cinnamon.
- Then cover with orange juice, wine, and broth.
- Cook on high for 6 hours or until vegetables and soft but not mushy and sauce is thick and coats the vegetables. Add the dates after 5½ hours and continue cooking.
- VERY IMPORTANT: if the vegetables are soft and the sauce is not thick yet, remove vegetables and continue to cook the sauce in the crock pot or a sauce pan until it is thick. Pour over vegetables.